Southern Cornbread Dressing
Southern Cornbread Dressing
A Southern holiday staple, this comforting and savory cornbread dressing combines cubed bread, sausage, vegetables, and a blend of herbs. Moist and flavorful, it's the perfect side dish for any special occasion.
Equipment
- 9x13-inch baking dish
Ingredients
- 3 tablespoons 42g butter, divided
- 1 pound 453g breakfast sausage
- 2 medium onions finely chopped (about 2 cups)
- 2 stalks celery finely chopped (about 2 cups)
- 2 teaspoons 10g minced garlic
- 1 teaspoon 2g Italian seasoning
- 3 tablespoons 8g fresh sage, chopped
- 1-2 teaspoons 1-2g fresh thyme, minced
- 6 cups cornbread cut into 1-inch cubes (about 1 pound)
- 2 cups bread cut into 1-inch cubes (day-old preferred)
- ½ cup 120ml half-and-half or heavy cream
- 3 large eggs beaten
- 1 cup 240ml chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Pan: Preheat the oven to 350℉ (177℃). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Cook the Sausage: Heat a large skillet over medium heat. Once hot, add the breakfast sausage, breaking it into chunks. Cook for 3-5 minutes until browned.
- Sauté the Vegetables: Add 1 tablespoon of butter to the skillet, followed by the onions, celery, garlic, Italian seasoning, sage, and thyme. Cook for 3-5 minutes until the onions are soft and translucent. Remove from heat.
- Mix the Bread and Dairy: In a large bowl, combine the cornbread and bread cubes. In a separate medium bowl, whisk together the half-and-half and beaten eggs. Pour the egg mixture evenly over the bread mixture.
- Combine Ingredients: Add the sausage and sautéed veggies (including any pan juices) to the bread mixture. Gently fold the mixture together to combine without breaking up the bread cubes.
- Add Broth: Gradually pour in the chicken broth, continuing to fold until the mixture is moist but not soggy. Taste and adjust seasoning with salt and pepper if necessary.
- Bake: Transfer the mixture to the greased baking dish. Scatter small slivers of the remaining butter over the top. Bake in the preheated oven for 35-40 minutes until the dressing is golden and crusty on top. Begin checking for doneness at the 30-minute mark.
Notes
- Use Day-Old Bread: Day-old bread absorbs liquid better, resulting in a more flavorful dressing.
- Make Ahead: You can assemble the dressing in advance, refrigerate or freeze, and bake when needed. If frozen, thaw overnight in the fridge before baking.
- Extra Flavor Tip: Replace some of the butter with rendered bacon fat for an additional layer of savory flavor.
- Consistency Tip: The mixture should have a moist, sponge-like texture before baking. Avoid making it too dry or too wet for the best results.
Nutrition
Serving: 240gCalories: 964kcalCarbohydrates: 122gProtein: 36gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 161mgSodium: 1609mgPotassium: 634mgFiber: 10gSugar: 22gVitamin A: 522IUVitamin C: 5mgCalcium: 375mgIron: 9mg
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